Tag: Mayonnaise

Pressure Cooker Deviled Eggs

Every time I ask my sister for any food requests I can make for her, she asks for this cornbread and Deviled Eggs. Every. Single. Time.

So, after years and years of her requesting it, I finally decided to make her a batch of deviled eggs using my Instant Pot (paid link).

Ingredients (makes 1 dozen deviled eggs):

  • 6 large eggs, right from the fridge
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 dashes hot sauce
  • 3 tablespoons mayonnaise
  • salt and ground pepper, to taste
  • sprinkle of paprika, for garnish
  • freshly chopped chives, for garnish

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Pressure Cooker Spinach Artichoke Dip

My goodness, 2018 was a quick year. I cannot believe it’s the end of December! I wanted to post a recipe that would be welcome at any New Year’s Eve party, and with the help of a pressure cooker, can be made in no time with little effort!

This recipe for Pressure Cooker Spinach Artichoke Dip takes just 20 minutes to make – you dump most of the ingredients in (including the frozen spinach, no need to defrost!) and let it do its thing.

It can also easily be doubled to serve a large crowd; just make sure your multi-cooker is large enough to hold it all!

Ingredients (serves 8):

  • 1 (10 oz) box frozen chopped spinach
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 (8 oz) block cream cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup chicken or vegetable broth
  • 1 (8 oz) container parmesan cheese
  • 1 (8 oz) bag shredded low moisture mozzarella cheese
  • salt and pepper, to taste
  • crackers or toasted baguette rounds, for serving

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Shredded Chicken Salad

I’m trying to do more food prep on weekends for busy weekdays. Breakfasts are relatively easy; I make a batch of muffins and freeze the extras for future weeks, or make overnight oats or chia seed pudding in individual jars. For dinner, I tend to make something in my slow cooker and/or pressure cooker and then buy ingredients for short weeknight-friendly meals for the rest of the week. But lunch can be a bit of a challenge. We make salads from time to time, but I wanted to branch out a bit and make something we could add to a sandwich – shredded chicken salad.

I made this from scratch using my Pressure Cooker, but you could also use shredded rotisserie chicken.

Ingredients (makes 4 servings):

Chicken:

  • 3 pound whole chicken
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth

Chicken Salad:

  • if not making your own chicken: 1 (3 lb) rotisserie chicken
  • 1/2 cup mayonnaise
  • the juice and zest of 1 lemon
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup red grapes, quartered
  • 3 scallions, green parts only, thinly sliced
  • 2 tablespoons fresh tarragon, chopped
  • 1 tablespoon fresh parsley, chopped

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Elote (Mexican Grilled Corn)

One of my favorite summer foods is corn. A nice grilled corn on the cob just makes my day!

But I had never tried Elote before, so I figured it was time to do so!

Elote, or corn on the cob in Spanish, is a Mexican grilled corn brushed with a creamy mixture of mayo, sour cream, cotjia cheese, chili powder, and cilantro.

The result is absolutely crave-worthy!

Ingredients:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup grated Cotija cheese, plus more for serving
  • 1/2 teaspoon chili powder, plus more for serving
  • 2 garlic cloves, finely minced
  • 1/4 cup finely chopped cilantro, plus more for serving
  • 4 ears corn, shucked (if possible, keep an inch or so of the stalk for easy eating)
  • 1 lime, cut into wedges, if desired

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Fish Tacos and How to Use a Fillet Knife

This month, Zwilling sent me a fun challenge: use a fillet knife.  June’s knives of the month are boning and fillet knives, so Zwilling sent me their ZWILLING Pro 7″ Fillet Knife to try out. I have never used one before so I was so excited to learn how to use one; gotta love learning a new technique!

 

 

Fillet and boning knives are exactly what they sound like: knives used to cut meat off of the bone (to fillet something is to remove it from the bone). The knife is long, thin, and super flexible to allow it to get as close to the bone as possible.

 

You can fillet anything with a bone — chicken, beef, etc. but most people immediately think of fish, so I decided to revisit an old recipe on my blog to try out this lovely new knife!

 

This recipe for fish tacos with lime cilantro crema is a Cooking Light recipe and a favorite of mine. I switched it up a touch this time, just to try something a bit new.

 

Ingredients:

Crema:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • the zest of one lime
  • the juice of one lime
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon  paprika
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds white fish (I used 3 branzino)
  • 1 teaspoon olive oil
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage (or romaine lettuce)
  • 1/2 cup chopped red onion

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Bacon, Tomato, and Arugula (BLT) Pizza

I haven’t made a pizza recipe on here in a while (since October! Wow!) so it’s about time I rectified that! I honestly would not have typically chosen this recipe from my latest Cooking Light magazine, but my boyfriend spotted it on the cover and put in a special request. He typically eats whatever I decide to make without complaint, so I figured I could make something out of my typical repertoire just this once 🙂

This BLT Pizza is pretty self explanatory: pizza with bacon, “lettuce” (arugula), roasted tomatoes, and even a mayo base. It does take some time to make though (~1 hour) so either plan accordingly on a weeknight or save this recipe for a weekend!

This is also the first time I used a pizza stone (very exciting, I know). I’ve apparently had this little guy for a while but completely forgot about it! If you don’t have a pizza stone, just use a large cookie sheet sprayed with cooking spray.

Ingredients:

  • 1 pound ripe tomatoes, seeded and cut into 1/4-inch-thick slices
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/4 cup canola mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced fresh chives
  • 2 garlic cloves, grated
  • 4 center-cut bacon slices, cut in half
  • 10 ounce fresh pizza dough
  • 1 tablespoon cornmeal (if needed)
  • 2 ounces part-skim mozzarella cheese, shredded
  • 1 cup baby arugula

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Open-Faced Salmon and Avocado BLTs

Salmon, avocado, and bacon… what’s not to love? This recipe is perfect for nights that you just need to whip something up quickly with little effort. Although I will warn you, it’s not exactly an easy meal to eat. It can get quite messy because it is open-faced!

 

Ingredients:

  • 4 (1-ounce) slices diagonally cut ciabatta or rustic Italian bread
  • 4 center-cut bacon slices
  • 4 (4-ounce) sustainable salmon fillets, skinned (about 3/4 inch thick)
  • 1/4 cup canola mayonnaise
  • 2 tablespoons water
  • 1 tablespoon minced fresh chives, divided
  • 1 1/2 teaspoons Dijon mustard
  • 4 Bibb (Boston, butterhead) lettuce leaves
  • 4 (1/2-inch-thick) slices tomato, halved
  • 1/2 peeled ripe avocado, cut into 8 slices
  • 4 lemon wedges

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Lobster Rolls with Shaved Fennel and Citrus

This year’s South Street Spring Festival is right around the corner!

On Saturday, May 3 from 11:00 to 8:00 pm, eight blocks of South Street will showcase the best restaurants, bars, food trucks, live music, and shopping the street has to offer at a huge block party! The free, all-ages Spring Festival will be held on South Street between Front and 8th and will also run along the 2nd Street Plaza between South and Lombard. There will also be three main stages and eight other performance areas along the festival featuring live music.

 

During the Festival, Brauhaus Schmitz will also host their second annual German Maifest on the 700 block of South Street featuring German beers, dancers, music, food, flower headbands and even a May pole!

 

 

I was invited to attend a media preview at Brahaus Schmitz and got to taste and sip some of the offerings you can find at the Festival.

 

Everything was delicious! Be sure to look out for the sausage and potato salad from Brauhaus Schmitz, the Shepard’s Pie from Cavanaugh’s Headhouse, the Short Rib Tacos from Bridget Foy’s, the Sliders from Redwood, and the Lobster Rolls from Headhouse Crab and Oyster. Twisted Tail was also serving up Mint Juleps which should not be missed!

 

We also got to learn some German dance moves! Many thanks to all the chefs, mixologists, and everyone else who helped make the media event a success!

 

I decided to try my own hand at making a Lobster Roll and found this recipe for Lobster Rolls with Shaved Fennel and Citrus in Cooking Light’s Global Kitchen Cookbook. These are a bit different from the Headhouse Crab & Oyster ones so be sure to check out their version at the Festival!

 

Ingredients:

  • 3 cups coarsely chopped cooked lobster meat
  • 2 tablespoons olive oil mayonnaise
  • 2 teaspoons chopped fresh tarragon
  • 1/2 teaspoon kosher salt, divided
  • 2 cups thinly sliced fennel bulb (about 1 medium bulb)
  • the zest from one orange
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter, divided
  • 6 New England hot dog buns

Continue reading Lobster Rolls with Shaved Fennel and Citrus

Pesto Pasta with Peas

Yes, it’s technically spring. But. It snowed last night here.  So it’s not time just yet to delve into super springy recipes. Sigh.

So this recipe for Pesto Pasta with Peas is a happy medium. The bright green color is a nod that spring weather is (hopefully) not too far away. It is still a warm dish though, so it is good for colder nights. (This recipe from Inda Garten is originally a pasta salad, so it can absolutely be eaten cold as well)

Ingredients:

Pesto:

  • 1/4 cup walnuts
  • 1/4 cup pine nuts
  • 4 cloves garlic, roughly chopped
  • 3 cups fresh basil leaves, packed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Pasta:

  • 3/4 pound fusilli pasta
  • 3/4 pound bow tie pasta
  • fresh pesto (see recipe below), to taste
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup mayonnaise
  • Grated Parmesan, to taste
  • 1/2 cup frozen peas, defrosted
  • 1/4 cup pine nuts
  • salt and pepper, to taste

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Steak Tacos with Lime Mayo

I had corn tortillas left over from making the Fish Tacos with Tomatillo Sauce. I needed another taco recipe that was completely different flavor-wise than the fish tacos, so I went for Cooking Light’s Steak Tacos with Lime Mayo in the May issue. (Note: the May issue has a ton of taco recipes, even a dessert one!)

Ingredients:

  • 20 baby sweet peppers
  • Cooking spray
  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1 (1-pound) flank steak, trimmed
  • 3 tablespoons canola mayonnaise
  • the zest and juice of 1 lime
  • 2 garlic cloves, mined
  • 8 (6-inch) corn tortillas
  • 1/2 cup refrigerated fresh salsa
  • 2 ounces queso fresco, crumbled (about 1/2 cup)

Continue reading Steak Tacos with Lime Mayo

Fish Tacos with Tomatillo Sauce

I’m having a busy week at work, so I need some quick meals that still taste delicious but I can make in no time. My go-to for quick meals are Cooking Light’s tacos. I don’t know how they do it, but their taco recipes are awesome. Here’s one of their newest, from this month’s issue.

Ingredients:

  • 3 garlic cloves
  • 2 medium tomatillos, husked and rinsed
  • 1/2 medium jalapeno pepper
  • 1/2 cup cilantro stems
  • 3 tablespoons canola mayonnaise
  • 1/2 teaspoon sugar
  • 3/8 teaspoon salt, divided
  • 2 cups very thinly sliced red cabbage
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 4 (6-ounce) tilapia fillets
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 1/4 cup fresh cilantro leaves

Continue reading Fish Tacos with Tomatillo Sauce

Crab Cakes with Spicy Remoulade

I realized I have never posted a recipe for crab cakes.  That is ridiculous! So today’s the day. I found this recipe for Crab Cakes with Spicy Remoulade in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry.

 

Crab cakes:

  • 1 pound jumbo lump crabmeat, shell pieces removed
  • 2 tablespoons finely chopped green bell pepper
  • 1 1/2 tablespoons canola mayonnaise
  • 1/4 teaspoon black pepper
  • 2 green onions, finely chopped
  • 1 large egg, lightly beaten
  • 1 cup bread crumbs, divided
  • 2 tablespoons canola oil, divided

Remoulade:

  • 1/4 cup canola mayonnaise
  • 2 teaspoons minced shallots
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh parsley
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon capers, chopped
  • 3/4 teaspoon champagne vinegar
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground red pepper

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Fish Tacos with Lime-Cilantro Crema

It’s funny how you can go years, even decades, thinking that you don’t like a certain food only to find you can’t get enough of it when you’re older. Fish tacos is one of those foods for me. They pack a ton of flavor but are a healthier option than other proteins (as long as the fish isn’t fried, that is). I also love how quickly you can cook them up, perfect for a weeknight dinner! Cooking Light always has the best taco recipes so I naturally went in search of a fish taco recipe there. I found this recipe in the myrecipes.com new cookbook: Myrecipes’ America’s Favorite Food Cookbook, which you can win by entering below!

 

 

Ingredients

Crema:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated lime rind  (I just used the zest of one lime)
  • 1 1/2 teaspoons fresh lime juice (I used the juice of one lime)
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage (or romaine lettuce)

Continue reading Fish Tacos with Lime-Cilantro Crema

Egg BLT with Avocado

When I came across this recipe, my first thought was “why don’t people make Egg BLTs more often”? Why is this not a common brunch menu choice? Egg sounds like a logical upgrade to a traditional BLT. The addition of avocado to this just takes it over the top. I found this recipe on myrecipes.com and switched it around a bit, but the general idea is the same.
Ingredients (makes two servings):
1/2 cup halved grape tomatoes
1/2 avocado, diced
1 tablespoon chopped fresh basil
1 garlic clove, minced
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 teaspoon red wine vinegar, divided
2 large eggs
2 teaspoons mayonnaise
2 pieces of ciabatta bread (or 2 ciabatta rolls)
1 cup firmly packed arugula
4 thick bacon slices, cooked

I bought one of those “bake at home” ciabatta breads that you pop in the oven for about 10 minutes. I thought some “freshly baked” bread would be nice with this dish. You can use whatever bread you happen to find if ciabatta is not available.
Cook the bacon according to package directions. Transfer to a paper towel to drain excess fat.
Combine the tomatoes, avocado,  basil, garlic, olive oil, red wine vinegar, salt and pepper in a bowl.
Cook eggs over easy (or whatever style you prefer). To cook them over easy, heat a saute pan over low heat and spray with cooking spray. Crack one egg into the pan. Season with salt and pepper if desired (I honestly don’t think you need it ) and cook until the whites become opaque. To make sure the yolk cooks slightly, I add a top to the saute pan. Repeat with the second egg.
Now it’s all assembly. Spread 1 teaspoon mayonnaise on a slice of bread.
Add 1/2  cup arugula.
2 bacon slices (I tore them in half to fit nicely)
and the egg.
Top with the tomato avocado mixture.
This is the fanciest BLT I’ve ever seen.
It was fantastic too. I kept saying over and over again how yummy each bite was!
This recipe is so great because you can substitute whatever you want. Mess up the egg? Stick a scrambled egg on there instead. Hate arugula? Substitute baby spinach leaves. I suggest adding some extra sliced basil on top of the whole dish to add some extra freshness!

Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes

Have you ever opened up a food magazine, and have decided by a photo only that you want, no need, to make that recipe? I didn’t even look at the title, or read the ingredients, before I had earmarked this recipe to make. Shrimp, asparagus, and tomatoes? This is right up my alley. The best part of cooking with seafood is that it’s almost always a quick meal. This Cooking Light recipe for Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes can be made in only 40 minutes, perfect for a weeknight dinner.
Ingredients
Shrimp:
  • 3/4 cup panko, divided
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons cornstarch
  • 2 large egg whites, lightly beaten
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
Chive Aioli:
  • 1/2 cup 2% Greek yogurt
  • 1/4 cup canola mayonnaise
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon paprika

Roasted Asparagus and Tomatoes:

  • 1 pound asparagus, trimmed
  • 1/2 cup grape tomatoes
  • 1/3 cup sliced shallots
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray

Continue reading Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes

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